Conserve Solutions Center at NRA Show 2010

Today’s webinar is sponsored by
Greener Results

www.GreenerResults.com


Conserve Solutions Center at the
NRA Show 2010
May 22 – 25, 2010
McCormick Place | Chicago, IL

Conserve: Solutions for Sustainability | Conserve.Restaurant.org

2010 Restaurant
Industry Forecast

Deeper Dive

Focus on
Sustainability

Going Green
Percent of operators, by type of operation, who say they intend to spend
a larger proportion of their budget in 2008 to green initiatives

Family dining Casual dining Fine dining Quickservice

23% 31% 32% 21%

Source: National Restaurant Association, October 2007

Going Green
Percent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in 2009

Family dining Casual dining Fine dining Quickservice

43% 45% 50% 27%

Source: National Restaurant Association, 2008

Going Green
Percent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in 2010

Fine dining Quickservice

31%
47%

Source: Restaurant Industry Forecast 2010 - National Restaurant Association


Conservation Initiatives
Percent of restaurant operators who took the following actions
in 2008

Family Casual Fine Quick
Dining Dining Dining Service

Purchase Energy-Saving Lighting Fixtures 64% 52% 63% 41%

Purchase Energy-Saving Kitchen Equipment 44 40 36 36

Purchase Energy-Efficient Refrigeration, Air
Conditioning or Heating Systems 40 40 41 30

Install Water-Saving Equipment and/or Fixtures 34 28 37 26

Source: National Restaurant Association

Conservation Initiatives
Percent of restaurant operators who took the following actions in 2009

Family Dining Casual Dining Fine Quick Service
Dining
Purchased Energy-Saving Lighting 69% 66% 52% 43%
Fixtures

Purchased Energy-Saving Kitchen 45 41 28 34
Equipment

Purchased Energy-Efficient 50 40 34 32
Refrigeration,
Air Conditioning or Heating Systems
Installed Water-Saving Equipment 27 27 27 23
and/or Fixtures



Top Challenges Facing Restaurant Operators
November 2006, November 2007, November 2008

NOVEMBER 2006 NOVEMBER 2007 NOVEMBER 2008
R&R Employees 37% R&R Employees 26% The Economy 44%

Sales Volume           15 Sales Volume           12 Sales Volume 20

Competition 7 Food Costs 12 Food Costs 12

Gas/Energy Prices        7 Gas/Energy Prices       10 R&R Employees            6

The Economy 5 The Economy 9 Operating Costs 5

Food Costs 3 Operating Costs 7 Gas/Energy Prices        1

Source: National Restaurant Association, Restaurant Industry Tracking Survey

Economy Remains the Top Challenge Facing Operators
Top Challenges Facing Restaurant Operators: Jan. 2008, Jan. 2009, Jan. 2010

JANUARY 2008 JANUARY 2009 JANUARY 2010
Recruiting Employees 25% The Economy 45% The Economy 44%

Sales Volume           18 Sales Volume 27 Sales Volume 25

The Economy 15 Food Costs 6 Government 6

Food Costs 12 Recruiting Employees    6 Operating Costs 3

Operating Costs 6 Labor Costs 2 Recruiting Employees  3

Labor Costs 4 Government 2 Labor Costs 2



Forty-four percent of adults said
they are likely to make a restaurant
choice based on a restaurant’s
practices in the areas of energy
and water conservation.

44%
Source: National Restaurant Association

Forty percent of adults said
they are likely to make a restaurant
choice based on a restaurant’s practices
in the areas of energy
and water conservation.

40%


Saved Green…
• through the purchase of a low-flow pre-rinse spray
valve
They didn’t actually pay for the sprayer. It was
given to the business by the local utility
through an utility conservation initiative.

• through smart design
• identified the right equipment for the right job
– 3 compartment sink

• through flow and use reduction
• reduced the flow of water by installing
aerators
• reduced water use through automated control
of faucets

Saved Green…
• creating a power up / power down schedule for
lighting and equipment
Savings through revision of business practices
and operating procedures. Staff education and
training costs are the only investment of
resources needed to start saving. More
comprehensive energy management plans
may require some low-cost products to
implement or enhance savings.

• through smart design and timing
• added some green focused changes into
their upcoming renovation plans
• paced themselves, made changes
periodically – when it made best business
sense.

Saved Green…
• TRAINING AND EDUCAION: You can’t save without
proper communication and education. When done right,
you’ll soon find your best advocates for ensuring and
inspiring success will come from your own employees.

• through cardboard recycling programs
• 14 tons/yr of cardboard recycled per restaurant
• Saves 238 trees/year
• Saves 42,000 kwh/year
• Saves at least $750/restaurant per year (one
restaurant saved over $10,000

• through paper, plastic and metal recycling – all
comingled
• 6 tons/yr of comingled recycling
• Saves at least $250/restaurant
• With over 43 locations, Kimpton’s restaurant recycling
programs save more than $86,000/year and more than
10,000 trees!

conserve.restaurant.org


The Conserve Solutions Center
Will provide content on sustainability related topics
‐ Energy Efficiency
‐ Water Conservation
‐ Waste Diversion / Resource Recovery
‐ Building & Construction
‐ Communications
‐ Administration
‐ And Will Provide Tips, Tools & Resources

May 22 – 25, 2010


Floor Plan
Concourse
North Hall

South Hall

The
The
Conserv
Conserv
e
e
Solution
Solution
s Center
s Center


over 4,000 sq. ft…

Floor Plan
Kiosk Area
#1

The Conserve Exhibitor
Solutions Space
Center

Presentation
Area –Stage /
Networking



Will Feature the Conserve Kiosk Garden

T
COS
LOW

LOW NG
IHITI T
EXB PRIN
T
FOO
N - KE Y
TUR ITING
E XHIB ON
I
OPT
May 22 – 25, 2010


Presentation / Networking Area

May 22 – 25, 2010


Presentations
Hobart Center for Foodservice Sustainability ‐ $5,000 grant for foodservice operators!
Join the National Restaurant Association’s Greener Restaurants program
Social Media for Beginners with Fast Casual’s Paul Barron
Social Media Pro with Fast Casual’s Paul Barron
E‐Marketing: A Sustainable Marketing Strategy w/ Joe Gabriel of FishBowl
Chicago’s Green Restaurant Co‐Op presents a 4 part series:
‐ Locally Sourcing
‐ Organics
‐ Sourcing Sustainable Seafood
‐ Chicago Green Restaurant Co‐Op
More Sustainable Communications Roundtable
Ecolab presents a 3 part series:
‐ Apex Warewashing ‐ total kitchen solutions that Go Beyond Green and Improve Your Bottom Line
‐ Kitchen Equipment Care ‐ how to increase efficiency and save
‐ Follow‐up to Main Hall Session – “Put More “Green” In Your Pocket!”
Truitt Brothers presents a 3 part series “Food Impact”
‐ “Food Impact – On the Environment” w/ Roberta Anderson of the Food Alliance
‐ “Food Impact – What the Consumer Thinks…”
‐ “Food Impact – Discover for Yourself – The Northwest Sustainability Discovery Tour
Avoid Greenwashing w/ Scot Case of EcoLogo
EPA ENERGY STAR’s 3 part series on energy efficiency AND MANY MORE PRESENTATIONS are ALREADY in the WORKS!!!

May 22 – 25, 2010


Other Features
Exhibitors and Sessions highlighted on NRA Show Website

Exhibitors and Sessions highlighted on the Conserve
website
‐ http://show.restaurant.org ‐ Under Events &
Attractions
‐ http://www.conserve.restaurant.org ‐ On the
Homepage

Exhibitors and Sessions highlighted via Twitter/Facebook
‐ @ConserveNow
‐ www.facebook.com/RestaurantsConserve

Presentations taking place in the CSC will include exhibitor
participation

“Last Greenovative Product Standing”
May 22 – 25, 2010


Exhibitors in the Conserve Solutions Center
Halton
Ecolab
Alconox Inc.
Advantage AIQ / Ecos
Sempra Energy Solutions
Nestle Waters North America
Pictura
Truitt Brothers
ECOPROCO
Euroshine USA, Inc
Glacial Energy
Ameritech Media

May 22 – 25, 2010


This area will also feature:
Greener Restaurants

May 22 – 25, 2010

www.GreenerRestaurants.com

Greener Restaurants www.GreenerResults.com

Consumer Website:
Homepage
Learn about program
Restaurant locator
Search by brand
Search by City, State, ZIP



Vaughan Lazar, Founder of Pizza Fusion

Participating in the Main Hall session – “Greener is Better!”

Participating in the Greener Restaurants Pilot

And will be joining Paul Barron from Fast Casual to talk
about “Greener Media, Social Media” in the Conserve
Solutions Center

May 22 – 25, 2010

GO BEYOND
GREEN
IMPROVE YOUR
BOTTOM LINE
Sustainable solutions for
• Cleaning & Sanitation
• Kitchen Equipment Maintenance
• Pest Elimination

Sustainable Cleaning in the Kitchen
Warewashing is a key opportunity

Dishwashing consumes 25% - 33% of total
indoor restaurant water use*
Sanitation uses 18% of restaurant energy
consumption**
Reducing use through proper procedures can
save thousands of gallons of water and
thousands of kilowatts in energy annually
Goal is to achieve one-pass cleaning to
minimize resource consumption

* “Commercial and Institutional End Uses of Water”, Benedykt Dziegielewski,
September 2000, American Water Works Association
** “Saving Water & Energy in Commercial Food Service”, February 11th,
2009, Presented by Todd Bell, Energy Analyst, Fisher-Nickel Inc.

Equipment Care: Proactive Maintenance
Maintenance solutions to further reduce energy

Restaurants use 5 times more energy per square foot
than other commercial buildings

Utility costs Restaurants are Big Users of Energy

represent about Sanitation 18%

3-4% of sales for Refrig 6% Food Prep 35%

an average Lighting 13%

restaurant HVAC 28%

Conserve Solutions Center Presentations
sponsored by Ecolab
Saturday, 5/22, 1:00 PM:
Sustainable Warewashing Practices
Sunday, 5/23, 1:00 PM:
Equipment Maintenance and Utility Conservation
Monday, 5/24, 1:30 PM:
Follow up to Ed Session: “Sustainability: Put more ‘green’ in your pocket!”

Ecolab Main Booth Activities
South Hall #3600
Demos of sustainable products and equipment
Customized surveys of operations to show conservation and savings opportunities

Questions?
Please Contact
(for exhibiting information)
Brad Putz
bputz@restaurant.org
(312) 853‐2538
Eric Rude
erude@restaurant.org
(312) 853‐2538

(for more information on Greener Restaurants)
Chris Moyer
cmoyer@restaurant.org
(202) 331‐5900

May 22 – 25, 2010

Conserve Solutions Center at NRA Show 2010

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Conserve Solutions Center at NRA Show 2010